INGREDIENTS

150g (5oz) dark chocolate 

125g unsalted butter

2 eggs

3½ tbsps caster sugar

½ cup (70g, 2½ oz) self-raising flour

Icing sugar (powdered sugar), for dusting

4 individual ovenproof ramekins

METHOD

Grease and flour the ramekins. Place them in the air fryer basket.

Break the chocolate into pieces and place it in a microwave-safe bowl with the butter. Melt in the microwave until the mixture has a smooth, even consistency.

Using an electric mixer, beat the eggs and caster sugar until pale and fluffy.

Remove the bowl and pour the melted chocolate mixture into the egg mixture. Gently stir in the flour using a rubber spatula.

Preheat the air fryer to 190°C (375°F).

Fill each ramekin three-quarters full with the cake mixture.

Cook for 10 minutes.

Remove from the air fryer and cool in ramekins for a few minutes. Carefully turn ramekins upside down onto a serving plate. Tap with a knife around the edges and bottom to loosen. Gently slide the cake onto the plate.

Sprinkle with icing sugar to serve.

Serves 4

Prep + Cook time: 40 mins

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